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From-scratch fluffy white bread rolls

March 27, 2018 by Stacey 3 Comments

Veggie Mama bread rolls 1

I mean, it’s the holy grail of home breadmaking, is it not? Cloudy, soft-as-a-feather crumb with a crisp, golden crust?

From-scratch, white, fluffy bread rolls baking in your very own kitchen? You can smell it now, can’t you!

Veggie Mama bread rolls 2

Something that looks, feels, and tastes like a shop-bought loaf but is made at home for a fraction of the cost?

I know it was for me, and my trials and tribulations in search of that perfect loaf are well-documented on this blog. I was so determined to make a good, reliable, failsafe, everyday loaf. I was iffy about bread improver, which my breadmaker’s instructions implored me to use, but after seeing this situation, I was finally convinced. I stick to mostly Jamie Oliver and Hugh Fearnley-Whittingstall’s bread rules, which has led to this recipe.

Now I have bloody fantastic bread every day of my life. I’m also on the sourdough train, so let’s see how that plays out before I declare success. For now, just let’s focus on these easy balls of utter delight:

From-scratch fluffy white bread rolls | Veggie Mama

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Bread Rolls | Veggie Mama

From-scratch fluffy white bread rolls

★★ 2 from 1 reviews
  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Bread
  • Method: Baking
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Description

Good, reliable, failsafe, everyday, homemade from-scratch fluffy white bread rolls, soft as a cloud and better than shop-bought. Enjoy!


Scale

Ingredients

  • 300ml warm water
  • 7g dry yeast
  • 1 teaspoon sugar
  • 500g plain flour
  • 1 teaspoon salt
  • 1 large teaspoon bread improver

Instructions

  1. Mix everything together and knead for about 10 minutes. You can also knead it in your mixer fitted with a dough hook, or in your breadmaker.
  2. Cover the bowl and leave in a warm place to rise for about an hour, or until doubled in size.
  3. Punch down, and divide that dough into as many rolls as you want – I can get up to 16 small rolls with this amount of dough – and arrange them on your tray about an inch from each other and let them rise again for about 45 minutes (that second rise is everything).
  4. After your dough loaves have had a second rise, bake at 200C for about 20 minutes or until they’re golden brown and sound hollow when tapped on the bottom.

Did you make this recipe?

Tag @veggie_mama on Instagram and hashtag it #veggiemamafood

Fluffy bread rolls are yours!

Filed Under: Baking, Basics

Previous Post: « The Throne Rangers Podcast Episode 2: A Right Royal Roundup
Next Post: Veggie Mama Book Club #3: Mrs Dalloway, by Virginia Woolf »

Reader Interactions

Comments

  1. nicole says

    December 30, 2018 at 6:00 pm

    i made the rolls they are the best ones iv made thankyou wernt like your picture but i will keep trying

    ★★

    Reply
    • Stacey says

      January 15, 2019 at 6:22 pm

      The flavour is the most important thing! Good on you, Nicole, I’m so glad they were the best ones you’ve made <3

      Reply

Trackbacks

  1. Southern Buttermilk Biscuits | Veggie Mama says:
    October 16, 2018 at 5:02 pm

    […] Over the last few years I’ve been making scrumptious little cheesy biscuits to go alongside soup because sometimes it’s just too much of a pain in the arse to make fresh bread rolls. […]

    Reply

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